"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Blueberry Crumb Cake Recipe

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This recipe for Blueberry Crumb Cake, by , is from Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Lotze
Added: Wednesday, February 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pint blueberries
1/2 tsp lemon zest
2 1/4 c. flour
3/4 c. margarine
1 tsp. baking soda
1/2 c. plain low-fat yogurt
1 egg, lightly beaten
1 tsp. lemon juice

Directions:
Directions:
Toss the blueberries gently with the lemon zest in a bowl.

Combine 2 cups of the flour and the sugar in a bowl. Cut the margarine until crumbly. Reserve 1- 1/2c. of the crumb mixture for topping. Stir a mixture of the remaining 1/4 c. flour and baking soda into the remaining crumb mixture until well mixed.

Add the yogurt, egg and lemon juice and mix well. Fold in 1 cup of the blueberries. Spread the batter in a lightly buttered 10" Springform pan. Sprinkle with remaining blueberries. Top with the reserved crumb mixture. Place the pan on a baking sheet. Bake at 400 for 1 hour or until light brown and the cake tests done.

Personal Notes:
Personal Notes:
In many recipes, 1 cup granulated sugar can be replaced by 1 cup of corn syrup, molasses or honey, reducing the amount of liquid in the recipe by 2 to 4 tbsp or by using an equal amount of brown sugar.

 

 

 

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